Author
Topic: Absolute NEWB with a question (Read 2527 times)

First of all, hello! My name is brad. I have been brewing for many years but have mostly stuck to the kit stuff. I recently moved into the boiled kits to hopefully some day make recipes from complete scratch. So anyways, I have a batch of what I call "lake Houston pale ale" because its literally made from the water from the lake. My question is I'm trying not to force carbonate the beer in my corny this time, I'm trying to add about 1/3 cup priming sugar to the batch and let it carbonate naturally. I put about 5psi on the corny to help with the seal. Should I just let it sit for two weeks no matter what the internal pressure ends up being or do I need to keep relieving the pressure down to 5psi? What's a safe pressure level? Obviously since I put some sugar in there the pressure keeps rising. Thanks for everyone's help WAY in advance. Cheers

Carbonating in a keg uses the same amount of sugar as you would for bottles. Usually, after a couple weeks the keg will be ready for the kegorator. Then I'll vent it right before pouring after it's been in there a week or so. Sometimes as soon as 24 hours.

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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

OK, i will be the first to ask, although certainly not the first who has thought it, but what will this beer made from lake water taste like? have you brewed with this water before? take good notes. i'm not trying to curb your enthusiasm for brewing, just asking...

Lol let me clarify. Lake Houston is the drinking water for all of Houston. So it gets sucked out of the lake and then goes through purification (just like all your municipalities do unless you are on a well) before hitting my sink. Although I do live right on the lake and could just take a 5 gallon pail down to the water, I chose to get it out of the faucet, already "purified."

I remember seeing a video with Dr. Charlie Bamforth brewing a batch with filthy water from a duckpond. Everyone loved the beer and it showed to prove how the process of beer making made the water safe to drink historically.

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

I remember seeing a video with Dr. Charlie Bamforth brewing a batch with filthy water from a duckpond. Everyone loved the beer and it showed to prove how the process of beer making made the water safe to drink historically.

that was from the little 'river' that flows through the arboretum. It is nasty particularly in summer.

I remember seeing a video with Dr. Charlie Bamforth brewing a batch with filthy water from a duckpond. Everyone loved the beer and it showed to prove how the process of beer making made the water safe to drink historically.

that was from the little 'river' that flows through the arboretum. It is nasty particularly in summer.

I looked in Bru'n Water and there isn't an option for "little duck pond river". How much magnesium (MgS04) would I have to add for that?